Creamy Caramel Glaze

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  • 3/4 cup granulated sugar
  • 3 tablespoons water
  • 1/3 cup heavy cream
  • 2 tablespoons unsalted butter


  1. In a medium saucepan, cook 3/4 cup granulated sugar and 3 tablespoons water over low heat
  2. Stir occasionally until the sugar is dissolved and the liquid is clear.
  3. Increase the heat to medium-high and cook without stirring until the sugar begins to turn golden brown on the edges.
  4. Gently swirl the pan over the heat to even out the color and cook until the sugar turns medium golden amber, about 3 to 5 minutes.
  5. Slide the pan from the heat and add 1/3 cup heavy cream and 2 tablespoons unsalted butter.
  6. Whisk until well-blended and smooth.
  7. Return to medium-high heat and boil, without stirring, until it is reduced to about 2/3 cup, about 1 to 2 more minutes.
  8. Set aside until the caramel is cooled but still pourable, about 15 minutes

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